
Whole Wheat Vegan Strawberry Muffins
Serves 1235 mins prep45 mins cook
0 servings
What you need
cup unsweetened applesauce

cup powdered sugar

tsp salt

tsp baking powder

cup vegan margarine

cup unsweetened almond milk

tsp vanilla extract

cup unsweetened almond milk

cup dried strawberries

tbsp powdered sugar

tsp water
Instructions
1 Preheat oven to 400° 2 Measure out ⅔ cups of unsweetened almond milk and add 2 tsp apple cider vinegar. Set aside. 3 In a large mixing bowl, mix together the dry ingredients. 4 Add in the wet ingredients and whisk together to combine. Batter may still be a little lumpy. 5 Gently fold in the strawberries, then use a ¼ measuring cup to evenly disperse the batter into your muffin pan lined with cupcake holders. 6 Bake for 20 minutes in the oven or until the top of a muffin bounces back up after gently touching. 7 Remove from the oven and set aside to cool. 8 Once the muffins have cooled completely, mix together the ingredients for the drizzle and then drizzle the mixture over the muffins. 9 Enjoy!View original recipe
